Dr. Beyza Hatice Ulusoy
Assistant ProfessorIstanbul Bilgi University, Turkiye
Highest Degree
Ph.D. in Food Microbiology from Istanbul University, Istanbul, Turkiye
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Istanbul Bilgi University, Turkiye
Biography
Dr. Beyza Hatice Ulusoy is currently working as Assistant Professor at Head of Nutrition and Dietetics Department in Istanbul Bilgi University, Turkey. She has completed her Ph.D. in Food Microbiology from Istanbul University, Istanbul, Turkey. Her main area of interest focuses on Animal and Veterinary Sciences, Food Science, Technology, Microbiology and Safety. Her area of expertise includes Food Safety, Food Microbiology, Meat and Products, Milk and Products, Kefir, Probiotics, Haccp, Food Hygiene, Hygiene Audits, Iso 22000, Food Pathogens, Fermented Meat, and Decontamination. She has published 15 research articles in journals contributed as author/co-author.
Area of Interest:
Food Science and Technology
100%
Food Microbiology
62%
Food Safety
90%
Food Engineering
75%
Probiotic
55%
Research Publications in Numbers
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Selected Publications
- Sozen, B.U. and C. Hecer, 2013. Is HACCP a difficult food safety system to implement? J. Biol. Environ. Sci., 7: 33-38.
Direct Link | - Hecer, C. and B.H. Ulusoysozen, 2011. Microbiological properties of mechanically deboned poultry meat that applied lactic acid, acetic acid and sodium lactate. Afr. J. Agric. Res., 6: 3847-3852.
Direct Link | - Ulusoy, B.S., H. Colak, H. Hampikyan and M.E. Erkan, 2007. An in vitro study on the antibacterial effect of kefir against some food-borne pathogens. Turk Mikrobiyoloji Cemiyeti Dergisi, 37: 103-107.
Direct Link | - Ulusoy, B.H., H. Hampikyan and H. Colak, 2007. The use of ultrasonic waves in food technology. Res. Biol. Sci., 2: 491-497.
CrossRef | Direct Link | - Colak, H., H. Hampikyan, E.B. Bingol and B. Ulusoy, 2007. Prevalence of L. monocytogenes and Salmonella sp. in Tulum cheese. Food Control, 18: 576-579.
CrossRef | - Colak, H., H. Hampikyan, B. Ulusoy and E.B. Bingol, 2007. Presence of Listeria monocytogenes in Turkish style fermented sausage (sucuk). Food Control, 18: 30-32.
Direct Link | - Colak, H., H. Hampikyan, B. Ulusoy and O. Ergun, 2006. Comparison of a competitive ELISA with an HPLC method for the determination of aflatoxin M1 in Turkish white, kasar and tulum cheeses. Eur. Food Res. Technol., 223: 719-723.
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